Now that school is back in full swing, here is an easy and delicious dinner to make for the family. This hearty Tex-Mex soup locks in spicy flavors in every bite. Try this flavorful dish for dinner tonight. 


For the enchilada sauce:

  • Neutral cooking oil, such as canola or safflower
  • 1 medium yellow onion, diced
  • 1 large jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder, preferably Mexican-style
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated sugar
  • 2 medium tomatoes, coarsely chopped
  • 1 (15-ounce) can tomato sauce
  • 2 cups low-sodium chicken broth, plus more for thinning as needed
  • Kosher salt
  • Freshly ground black pepper

For the soup:

  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 to 3 pounds boneless, skinless chicken thighs
  • Heavy cream (optional)
  • Cayenne pepper (optional)
  • Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro


  1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat until shimmering. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and broth, season with salt and pepper, and bring to a gentle boil. Transfer to a 5 quart-or larger slow cooker.
  2. Add the corn, beans, and chicken, and stir to combine. Cover and cook until the chicken is cooked through, 6 to 7 hours on the LOW setting or 4 hours on the HIGH setting.
  3. Shred the chicken into bite-sized pieces with 2 forks. Stir in a splash of heavy cream if desired. Taste and season with salt, pepper, and cayenne pepper as desired. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish if desired.


Recipe Courtesy of Kitchn: